HomeRoast Digest


Topic: Friday Afternoon Roast (33 lines)
1) From: Jamie Dolan
HI;
This afternoon, I had my best roast of the sanani to date.  Not nearly
as consistent as most of my other roasts, however, I didn't over roast
my yemen with the RK for the first time.  Once I thought it was
getting to first crack, I took the temperature down as tom had
suggested, and I stretched it out to about a 18 minute roast.
I then did a 2 pound batch of the Mexican DP.  Again I dropped the
temperature down as I approached first.  Bringing it's total time to
about 16, and what I was call a city roast.
I've been working on my vacuum bean cooling device.  I had several
melt downs due to the heat.  I finally went to the auto store and got
some metal reinforced heater hose and replaced the shopvac hose with
that.  No melt downs this time.
Here is what happened with the cooling on the Mexican.  Within about
40 seconds I was able to stick my hand into the beans without burning
it, but had to quickly remove my hand.  By 90 seconds or so, it was
cool enough that I could keep my hand in it without burning it.  It
took 3 minutes before the roast was completely cool at room
temperature.  How is that for cooling time?  How does that compare to
the cooling speed of a commercial roaster?
Jamie
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